100-Calorie Strawberry Cheesecake | High Protein | Easy to Follow Recipe!

https://www.instagram.com/p/CK4VMh3MS... Welcome to Kyler's Kitchen! Today's recipe is a high protein, low calorie Strawberry Cheesecake. If you enjoy the video please give it a like and subscribe for many more low calorie recipes in the future! MACROS FOR 1/8th SLICE Calories: 95. Fat: .3g. Carbs: 9g. protein: 11g. MACROS FOR WHOLE CAKE Calories: 760. Fat: 2.8g. Carbs: 73g. Protein: 90g. INGREDIENTS FOR CRUST 50g whole wheat flour 20g oat fiber (or add another 20g whole wheat flour) 20g sweetener of choice 1 tbsp cinnamon 15g egg whites 65g almond milk 1/2 tsp vanilla extract INGREDIENTS FOR FILLING 225g Fat-Free Cream Cheese 225g Fat-free Greek yogurt 32g Vanilla Protein powder 30g Sweetener 1 tsp vanilla extract 120g Egg Whites Pinch Cream of Tartar 50g strawberries for topping Recommended Equipment Food processor/Blender Electric Mixer 7-9” cake pan (preferably springform) DIRECTIONS We’ll start by making the crust. Put all dry ingredients into a bowl and mix together, add all wet ingredients and mix with a spoon until you have a consistency you can form into a ball. Slightly wet your hands and form a ball, then wrap ball in Saran Wrap or foil and place in fridge. Preheat your oven to 320 F While the crust sits in the fridge we will make the cheesecake filling. Add cream cheese and Greek yogurt to food processor or blender and blend until smooth. Next add protein powder, sweetener and vanilla extract and blend again until smooth. Be sure to scrape the sides for any powder that gets stuck. In a separate bowl, add in egg whites and pinch of cream of tartar. Using an electric mixer, beat the egg whites until stiff peaks form, this could take 3-4 minutes. Add fluffy egg whites and cheesecake filling to a bowl and gently fold the mixture together until combined, but do not over mix as this will “deflate” the egg whites. Prepare your cake pan with parchment paper or nonstick spray. Remove crust ball from fridge, and spread evenly on bottom of cake pan. Add the cheesecake mixture on top of your crust, and gently level the top so the cake bakes evenly. Bake the cake at 320 for 20 minutes, then lower the temperature to 200 and bake for another 35 minutes. Once done, let the cake sit at room temperature for 1-2 hours, then cover and let sit in the fridge for at least 6 hours. You can eat the cheesecake as is and have a DELICIOUS vanilla cheesecake, but I recommend topping with strawberries, blueberries or your favorite low calorie fruit of choice and some fat free whipped cream! Enjoy :)